The best delicious Chocolate Chip Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Pound Cake recipe today!
Hello my friends, this Chocolate Chip Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Pound Cake.
What Makes This Chocolate Chip Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Pound Cake.
Ready to make this Chocolate Chip Pound Cake Recipe? Let’s do it!
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3 tb + 1 1/2 tsp. unsweeted dutch
-cocoa
3 tb Boiling water
1 1/2 ts Vanilla
3 lg Eggs
1 1/4 c Cake flour; sifted
3/4 c + 2 tbls sugar
3/4 ts Baking powder
1/4 ts Salt
13 tb Unsalted butter; softened
PREHEAT OVEN TO 350 DEGREES
one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)– most
attractive size — or any 6 cup loaf or fluted tube pan, greased and
floured. If using a loaf pan, grease it.
In a medium mixing bowl whisk together the cocoa and water until
smooth. Allow to cool to room temperature and lightly whisk in the
vanilla and eggs.
In a large mixing bowl combine the remaining dry ingredients and mix
on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture
and the butter. Mix on low speed until the dry ingredients are
moistened. Increase to medium speed (high speed if using hand mixer)
and beat for 1 minute to aerate and develop the cake’s structure.
Scrape down the sides. Gradually add the remaining chocolate mixture
in 2 batches, beating 20 seconds after each addition to incorporate
the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a
spatula. The batter will be almost 1/2 inch from the top of a 4-cup
pan. (If your pan is slightly smaller, use any excess batter for
cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted
tube pan) or until a wooden toothpick inserted in the center comes
out clean. Tent loosely with buttered foil after 20 minutes to
prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE
SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN.
Let the cake cool in the pan on a rack for 10 minutes. Loosen the
sides with a metal spatula and invert onto a greased wire rack. If
baked in a loaf pan, to keep the bottom from splitting, reinvert so
that the top is up and cool completely before wrapping airtight.
There is a coffee syrup recipe that goes with this for extra
moistness and a subtle coffee accent…. in a small pan, stir
together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling
boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua.
When cake is baked, brush half the syrup onto the top. Cool the cake
10 minutes and invert it onto a lightly greased rack. Brush the
bottom and sides with remaining syrup. Reinvert onto rack, top side
up, to finish cooling. Coffee flavor stays in background,
accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_
NOTES : November 95
Yields
1 servings
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